Name: Grilled Mint-Rubbed Lamb Chops with Cucumber-Mint Yogurt Sauce
Prep time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: 4 small lamb chops (about 1 lb); 1/2 cup fresh mint leaves, finely chopped; 2 tbsp olive oil; 1 tbsp lemon zest; 2 tbsp lemon juice; 2 cloves garlic, minced; 1/2 tsp ground cumin; 1/2 tsp kosher salt; 1/4 tsp freshly ground black pepper; 1/2 cup plain Greek yogurt; 1/4 cup cucumber, finely diced; 1 tbsp fresh chives, chopped (optional)

Grilled Mint-Rubbed Lamb Chops with Cucumber-Mint Yogurt Sauce

miradu

Inspired by Mediterranean technique and the vibrant pairing of lamb and mint from The Flavor Bible, this recipe brings together savory grilled lamb chops with a fresh, aromatic mint rub and a tangy, cooling mint-yogurt sauce. A hint of lemon and cumin brightens the flavors, while the cucumber and chives in the sauce add a crisp, refreshing note—perfect for a summer evening in San Francisco. The result is a dish that’s balanced, easy, and elegantly rustic, great for a cozy dinner or a small gathering.

Ingredients

Instructions

Pat lamb chops dry and place in a shallow dish.
In a small bowl, mix together 1/4 cup chopped mint, olive oil, lemon zest, lemon juice, garlic, cumin, salt, and pepper.
Rub the mint mixture all over the lamb chops. Let marinate at room temperature for 20 minutes (or up to 2 hours in the fridge).
Meanwhile, make the sauce: combine Greek yogurt, cucumber, remaining 1/4 cup mint, and chives in a bowl. Stir, season lightly with salt and pepper, and refrigerate until ready to serve.
Heat a grill pan or outdoor grill over medium-high heat. Brush lightly with oil.
Grill lamb chops 3-4 minutes per side for medium-rare, or until desired doneness. Let rest 5 minutes.
Serve lamb chops hot, drizzled with or alongside the mint yogurt sauce.